| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Greek |
Greek, Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts (about 3 pounds) |
| 1/4 |
c |
Butter |
| 1 |
md |
Onion, finely chopped |
| 1 1/2 |
c |
Canned tomatoes |
| 2 |
c |
Water |
| 1 |
ts |
Ground cinnamon |
|
|
Salt and pepper |
| 1 |
c |
Uncooked rice |
|
|
Dairy sour cream |
INSTRUCTIONS
Saute chicken breasts in butter until golden brown. Add onion, tomatoes,
water, cinnamon, and salt and pepper to taste. Cover and simmer for 30
minutes. Add rice and stir to mix evenly. Cover and simmer for an
additional 20 minutes, or until rice is tender, adding more water if
necessary. Serve with a bowl of cold dairy sour cream, to be spooned over
the hot pilaf.
Makes 6 servings.
From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 5]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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